Sandwich Bread Loaf.
You can have Sandwich Bread Loaf using 10 ingredients and 24 steps. Here is how you achieve that.
Ingredients of Sandwich Bread Loaf
- You need 4 cups of All Purpose Flour Bread Flour of.
- You need 1 teaspoon of Salt (adjust to taste).
- You need 1 teaspoon of Wheat Vital Gluten (optional).
- It’s 3/4 cup of Water Lukewarm.
- Prepare 1/2 cup of Milk.
- You need 2 teaspoons of Yeast (Instant or Active Dry).
- You need 1 Tablespoon of Butter (Plus more for brushing on top, if required).
- You need 1 teaspoon of Sugar.
- It’s of Vegetable Oil.
- It’s of Semolina Cornmeal or.
Sandwich Bread Loaf step by step
- Add the butter to the milk and bring them to a gentle boil until the butter melts..
- If using active dry yeast, you’ll need to “activate” the yeast. To do this, add sugar to the water and warm it slightly. When you dip a finger into the water, it should be lukewarm, not hot. Add the yeast to the lukewarm water & sugar solution and let it rest for 2-3 minutes until the yeast bubbles. If you’re using instant yeast, you can add it to the water, but it won’t bubble up..
- Mix flour, salt and vital wheat gluten (if using) together..
- Add both the liquid solutions to the flour mix and mix until it comes together.
- If you’re mixing the dough in an electric mixer, let it knead for about 8-10 minutes or until you have a smooth, elastic dough. If you’re kneading by hand, it will take you around 15 minutes of constant kneading to get to a soft and smooth dough..
- Place the dough in a well oiled bowl. Cover with a moist kitchen towel or a plastic wrap and leave it in a warm spot for about 1-2 hours or until it doubles in volume..
- Shaping the Loaf.
- Meanwhile, get a bread loaf pan, grease it well with a light oil. Sprinkle cornmeal or semolina generously all over the surface. This will prevent the bread from sticking to the pan..
- Once the dough has risen well, drop it to a clean floured surface..
- Gently deflate the air from the dough and stretch it out to a rough rectangle (with the longer side on your side). The length should roughly be as long as the length of your loaf pan..
- Roll into a tight log from the longer side (like how you’d roll a jelly roll or a yoga mat)..
- Gently transfer the roll into the loaf pan. It is okay if it is uneven or not perfect. Just use you hands to press and even out everything..
- Cover the loaf pan with a large container, or cover loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan. It will take anywhere between 45 minutes to 2 hours. To accelerate the process, you can place this in a warm spot (like a lightly preheated oven – with the switch turned off). You know it is ready when you press the with a fingertip and the depression will very slowly fill in..
- Preheat the oven to 180C or 350F for 15-20 minutes prior to baking..
- Make a very gentle slit on top of the bread surface to let the steam escape.
- Place the baking pan at the lowest rack of your oven and bake for 35-40 minutes or until the top of the bread turns medium golden brown and a skewer inserted in the middle comes out clean..
- Unmold and cool top side up on a wire rack until barely warm, about 20-30 minutes..
- You can also brush the top of the bread with some melted butter, if you want, for a more buttery crust.
- Slice and serve warm..
- You can place in an air tight box and store in the refrigerator for up to 3 days. Reheat in microwave or a pan before you want to eat again..
- The kneading process is important because it helps develop the gluten that makes the bread soft and spongy. It may be laborious, but is a very important step to make sure you have an airy, soft bread..
- With this amount, you can make 1 regular shaped loaf or 2 small loaves.
- Bread Flour contains highe gluten content and gives a better textured bread. However, you can comfortably replace all purpose flour (refined flour) too..
- Vital Wheat Gluten is an ingredient that is pure gluten. Added to flour (especially those low in gluten content), it gives a lovely spongy texture. If you find it, feel free to use 1 or 2 teaspoons with your flour mix to get a better finished bread loaf..